No holiday feast is complete without a tangy scoop of freshly made cranberry sauce! This is my coconut sugar based take on traditional cranberry sauce with the addition of a little fresh orange. It’s super quick and easy to make this on the stove while attending to other dishes. Enjoy!
- 16 ounces fresh cranberries (or frozen)
- 1 Orange, zested and juiced
- 1 cup coconut palm sugar
- 2 tablespoons water
- Wash the cranberries and place half a cup aside. Place the remaining cranberries, in skillet with orange rind and juice, coconut sugar and water over medium heat. Mix and simmer for 20 minutes, until tender.
- Add the half cup of cranberries back in, and season with salt, pepper and more coconut palm sugar if needed. Cook for 5 more minute, until the intact cranberries are tender. Enjoy!